Directions

Combine the yeast, sugar and warm water in a bowl about twice the size of the mixture and whisk to dissolve the sugar. Let sit for 5 -6 minutes (10 if the yeast has been in the fridge) or until it is foamy and doubled in size.

In a small bowl stir the xanthan gum with the olive oil until the xanthan gum is dissolved.

Combine the flours, tapioca starch (or gluten free flour blend) and salt in the bowl of a mixer fitted with a whisk attachment (or just the regular beaters – don’t use a dough hook) and mix to combine. Add the yeast mixture, xanthan gum mixture, eggs and vinegar and mix on low to combine. Scrap down the sides of the bowl once. Turn the mixer to high and mix for 3 minutes.

Spray a French bread pan (with 2 forms) with gluten-free, non-stick cooking spray or brush with more olive oil and sprinkle a teaspoon of cornmeal onto the bottom of each pan.

Spoon the batter into the forms and shape into an oval with a spatula. Using a razor blade or sharp knife cut 3 or 4 diagonal slashes on top of each loaf. Cover the loaves with a clean kitchen towel and set in a warm, draft-free place to rise. Let rise for 30 minutes or until the loaves have doubled in size.

Place a baking pan on the floor of your oven (or on the bottom shelf) and fill it with about an inch of really hot water. Position the rack you are baking the bread on in the middle of the oven. Turn the oven on and preheat to 400 degrees.

Brush the top of the loaves with the melted butter or Earth Balance and bake for 40 – 45 minutes or until the loaves are golden brown and sound hollow when tapped. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.

You can also make crusty rolls by scooping the dough into 2 standard sized muffin tins, letting them rise 30 minutes and baking for about 20 minutes.

Servings

A gluten free recipe that makes 2 loaves of French Bread or 24 Crusty Rolls.